Oily fish may distort the flavor of wine.
Look for a cool climate wine with high acidity that cuts through the fat.
A crispy Chablis (unoaked Chardonnay) matches well the oiliness of smoked Salmon.
We love the delicate flavors of Riesling and buttery Chardonnay, they harmonize with the entire dish.
If you like Sauvignon Blanc, choose the Loire Valley (Sancerre /Pouilly Fumé).
Bubbles are always a good choice!
Salmon is rich in Omega-3 fatty acids, therefore suggested in healthy diets, 1-2 times per week.
Farmed salmon is fed with processed fish feed, whereas wild salmon eats various invertebrates. This results in different flavor, fat content and color.
Wild Salmon is more expansive, the color is more orange than pink, and the meat is more savoury.
The wine choice depends on the Preparation Method and Sauce.
Bubbles are always a pleasure.